1. Gazpacho Sauce: 2. In a medium size bowl stir together clam juice, cilantro, tomatoes with puree, vinegar, lime juice, horseradish, hot pepper sauce and garlic. Season sauce to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made 24 hours in advance. Keep refrigerated. 3. To assemble: 4. Divide tomatoes, then avocado among 4 large martini glasses or deep goblets. 5. Top with crab, dividing equally. 6. Pour about 1/4 cup gazpacho sauce over crab in each glass. 7. Divide shrimp, then lobster among glasses. 8. Divide remaining sauce among glasses. Garnish with lime wedges and cilantro sprigs and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
